Lest you think all of my recipe ideas come entirely from inside my own head, let me set you straight. I will shamelessly beg, borrow and steal inspiration wherever I can find it. Invite me over for a meal, and beware, I may just snatch a heavily guarded family recipe right out from under your unsuspecting wooden spoon.
Such was the case with this clever idea for on-the-grill croutons. The moment I saw these bread skewers hit the flames at a friend’s barbecue last week I darted inside for my camera before daylight faded so I could snap a picture for you all.
Making Croutons on the Grill requires little in the way of instructions. I will say it’s probably not worth lighting your grill just for croutons. But if you’re firing up the barbecue anyway, it’s a no-brainer. Who doesn’t love homemade, crunchy, and in this case, slightly smokey croutons on a pile of leafy greens?
Croutons on the Grill
Ingredients
- 1 loaf crusty bread , such as levain, Italian, baguette, or batard
- Olive oil
- Salt
- Metal or wooden skewers
Instructions
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Cut 1 to 1 1/2-inch slices from the bread. Cut slices into 1 to 1 1/2-inch cubes, cutting as many as you will need for your crowd, figuring 5 to 6 croutons per person. (Make more than you need because hands large and small will wander by and nab them before you get them onto your salad.)
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Put the bread into a medium bowl and drizzle lightly with olive oil. Add a pinch or two of salt and toss well. Taste to see if it's plenty salty and lightly oiled. If not, add more, as needed.
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Thread 5 to 6 cubes of bread onto each skewer and grill until lightly browned on each side.
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Let cool for a few minutes before tossing with your salad.
